Heat oil in a large skillet on medium-high heat. Add onions and cook for about 10 minutes, or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 15-25 minutes, until richly caramelized.
Cool. This makes about 3/4 cups.

Take out one piece of pastry from box and place on a parchment paper, line baking sheet. Prick pastry with a fork in about 12 places.

Spread onions over pastry. Dot with cheese. Sprinkle with tarragon. Cover and refrigerate if not baking immediately.

Bake for 18 to 20 minutes, or until cheese has melted and pastry is crisp. Cool for 5 minutes and cut into pieces.

Not Worth The Bucks

About Me

I'm a true foodie.
Studied at Humber College, Culinary Management.
Graduated from Hospitality Management in Montreal.
Worked as a Catering Manager at Sick Childrens Hospital.
And Catered too many parties to count.
I have a cookbook addiction and love to try out all 400 of them.